Smoked Turkey Recipe

Here’s a smoked turkey recipe we’ve used many times that consistently delivers a moist and tender great tasting bird.

You’ll need…

• 1 whole turkey 12 to 14 pounds

You need to brine the turkey prior to smoking it. This process is easily done using the brine recipe below.

The Brine

• 2 gal water
• 1 1/2 cup pickling salt
• 2 cup brown sugar
• 2 tbls mild curry
• 2 tbls garlic powder
• 2 tbls onion powder
• 2 tbls sage

Using a plastic 5 gal bucket, mix spices in the water until thoroughly combined.

The Turkey

Work your fingers in between the skin and the breast as far as possible being careful not to tear the skin. This allows for maximum penetration of the brine. Next place the turkey in the brine breast side down for 1 hour per pound. It must be kept cool during this process(below 40 degrees). After brining is complete, rinse the turkey inside and out with cold water and pat dry.

The Smoker

Heat your smoker up to 250 degrees then place the bird in the smoke chamber. Close the lid, add your wood chips and you’re smoking. A good meat thermometer is a must have item when your smoking a turkey. Its the safest way to tell when its done. USDA says a minimum of 165 degrees internal temperature must be reached when cooking poultry. We use a target temperature of 170 degrees.

After 4 or 5 hours in the smoker insert the meat thermometer probe into the turkey following the manufacture’s instructions. Continue smoking the turkey until the internal temperature reaches 170 degrees. Then remove it from the smoker and cover with foil to rest for about 15 minutes. Now slice, serve and enjoy.

Try this smoked turkey recipe and get smoky!

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